• 1oz Gosling’s black seal rum
  • ¾oz white rum
  • ¼oz Chinola passion fruit liqueur
  • 1oz lime juice
  • ½oz rich simple syrup (2:1)
  • 1 egg white
  • Angostura bitters to garnish

Shake well to froth the egg (or do a dry shake first), strain into a chilled coupe. Drop a couple of drops of bitters onto the surface of the foam.

Based on the Dino Sour from Difford’s Guide.

Nicely tropical from the Chinola, without it being dominant. Bit of treacley bitterness from the Goslings gives a nice balance.